Basting sauce Liquids added to the meat during barbecuing to add mositure and flavor. Usually applied with a cotton string utensile resembling a small kitchen mop. Synonyms:
mopping sauce, sopping sauce

Closed Pit Barbecue pit in which the meat is cooked in an enclosed space, with the the heat and smoke mingling with the meat from either a direct or indirect fire.

Dip A finishing sauce.

Finishing sauce Sauce applied to barbecue just before it is eaten. Synonym: dip, table sauce

Log Burner One who makes barbecue by burning hardwoods down to coals for use as the a source of heat and smoke. Antonym: gasser

Marinades A liquid flavoring composed of acid, oil, and spices, used to bathe food before cooking. Not as common as dry rubs in barbecuing.

Open Pit Barbecue pit in which the meat is placed directly over hardwood coals at a distance of one to four feet.

Pig Pickin' Social gathering, usually held outdoors, at which North Carolina pulled pork is cooked and served .

Pitmaster Artist who, over a period of twelve hours, or so, turns meat into barbecue by exposing it to heat and smoke from hardwood coals in a pit.

Rubs Dry seasonings that are messaged into the meat before cooking. Originally developed for preserving meats, dry rubs are now used to seal in flavor, add twangs to the flavor, and
help produce a tasty crust.

Slather A paste or wet version of a dry rub used to add moisture and to apply a milder taste than dry rubs.

Sopping Sauce Liquids added to the meat during barbequing to add mositure and flavor. Usually applied with a cotton string utensile resembling a small kitchen mop. Synonyms:
basting sause, mopping sauce